METHOD:

For the Ricotta:

Heat milk and cream to 190°F. Remove from heat and add lemon juice and salt. Set aside and cool to room temperature. Strain through cheese cloth or linen. Bring corners together and tie with twine. Hang at room temperature for 2 to 4 hours, or until 70 to 75 percent of liquid has been removed.

For the Dough:

In the bowl of a standing mixer fitted with a dough hook, combine the flour and salt. On slow to medium speed, add 1 egg at a time. Mix until the dough just comes together. Take dough out of bowl and knead on a lightly floured surface for 2 to 3 minutes or until smooth. Wrap in plastic and rest for 30 minutes.

Cut Dough into quarters. Reserve 3 pieces under towels. With pasta machine, roll dough through each setting until you reach setting 1. Find the middle of the pasta, and space the Swiss Chard Ravioli Stuffing on one half of the Dough, according to the size of your pasta cutter. Brush with water lightly in between filling. Fold other half of pasta on top of filling. Lightly press around filling with your fingers to push out most of the air. Cut out raviolis. Go back and press any remaining air out and check that sides are sealed. Repeat with remaining pasta and filling. Bring a pot of salted water to a boil, and cook pasta for 3 to 5 minutes.